Boot Fusion at Nonna

Roman cuisine is the ultimate Italian comfort food and spring is the ideal time to celebrate it. To name a few examples: Squash blossoms, artichokes and favas are hitting their peak and highlight classic Roman dishes. We will explore Roman cuisine from several perspectives.

First, we will strive to preserve classic dishes like spaghetti alla carbonara and tonnarelli cacio e pepe by paying careful attention to details. All semolina pastas will be extruded through bronze dies, using freshly milled flour. Guanciale and pancetta which provide the foundation of flavor for many Roman pastas cured on premises from Berkshire pork.

We will also thoughtfully source staple ingredients like pecorino and peppercorns from small artisanal producers. Second, we will explore lesser known dishes of the Eternal City like Jewish style fried artichokes and gnocchi alla Romana baked in the wood oven. Lastly, we will draw inspiration from Rome's cucina povera to create our own interpretation of Roman cuisine.